H-06 LIFTOFF
GARLIC GHOST
FRIED RICE.
Cold rice fried hard with garlic, egg, vegetables, spring onion and H-06 LIFTOFF. Fast, smoky and properly hot. Built for yesterday’s rice and tonight’s poor restraint.
HOW TO MAKE IT
METHOD.
MAKE THE SAUCE.
Combine H-06 LIFTOFF, soy sauce, oyster sauce, sesame oil, brown sugar and black pepper in a small bowl. Stir until the sugar begins to dissolve.
BREAK UP THE RICE.
Use clean hands or a fork to separate any large clumps of cold rice before cooking. The grains should be loose before they reach the pan.
COOK THE EGGS.
Heat a large wok or frying pan over high heat. Add a little oil, pour in the beaten eggs and stir quickly until softly scrambled. Transfer them to a plate.
FRY THE VEGETABLES.
Add the remaining oil to the hot pan. Cook the onion, carrot and capsicum for 3–4 minutes until lightly coloured but still holding some texture.
ADD THE GARLIC.
Add the minced garlic, peas and the white sections of the spring onion. Stir-fry for 30–45 seconds until fragrant. Do not let the garlic burn.
FRY THE RICE HARD.
Add the cold rice and spread it across the pan. Toss over high heat for 3–4 minutes, allowing sections of rice to sit against the hot surface and develop colour.
ADD THE SAUCE.
Pour the sauce around the hot sides of the wok rather than directly onto one section of rice. Toss continuously until the colour and seasoning are evenly distributed.
FINISH AND SERVE.
Return the scrambled egg to the pan and add the remaining spring onion. Toss for another minute, then serve immediately with sliced chilli, sesame seeds and extra H-06 LIFTOFF.
HARRY'S TIP
USE COLD RICE.
Freshly cooked rice is too soft and steamy. Use rice from the fridge so the grains stay separate and actually fry instead of becoming hot paste with vegetables in it.
THE IMPORTANT PART
FRY IT WITH
H-06 LIFTOFF.
Roasted garlic flavour and ghost pepper heat spread through every grain without drowning out the soy, egg and vegetables. Add it to the sauce. Leave it on the table.
SHOP H-06 LIFTOFF